August 4, 2016

ICT Reset 1-4

Serves 4


  • 4 x 100g salmon fillets, skin on


  • 125g raspberries
  • 2 Tbsp butter
  • 2 tsp balsamic vinegar 
  • Salt to taste


  1. Lightly salt both sides of the salmon. 
  2. BBQ or pan fry the salmon skin side down until cooked. Turn the fish over and cook to your liking. 
  3. Cover the salmon and set aside while making the sauce.
  4. In a small pan melt the butter and raspberries.
  5. Remove from heat and using a fork mash the raspberries, and add the vinegar and salt to taste.

To serve: plate the salmon and spoon the sauce over the salmon. Add roast vegetables, green salad or both.

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